Slow Cooker Chicken Lasagna Soup
A riff on the classic lasagna soup, this Crockpot favorite features more veggies and shredded chicken.
Ingredients
- 1 medium yellow onion, diced
- 1 bell pepper, diced (any color you like)
- 1 tbsp minced garlic
- 1 (32-oz) box low-sodium chicken broth
- 1/2 (6-oz) can tomato paste
- 1 (14.5-oz) can crushed fire-roasted tomatoes
- 2 tsp oregano
- 1 lb boneless, skinless chicken breasts, diced
- 1 1/2 cups low-fat cottage cheese or ricotta, for garnish
- 1/4 cup torn, fresh basil, for garnish
- 1/4 cup parmesan cheese, for garnish
- cracked black pepper, to taste
- 1 (16-oz) package pasta (I used bow-tie noodles; rigatoni, cavatappi and radiatore are also great here)
Instructions
- In a large slow cooker, combine onion, bell pepper, garlic, chicken broth, tomato paste, oregano and fire-roasted tomatoes, stirring until ingredients are evenly dispersed. Add chicken and stir.
- Heat slow cooker on low for 6 to 8 hours, or on high for 3 to 4 hours. Slice thickest part of a piece of chicken to check for doneness (it should be fully opaque).
- Switch setting to warm. In a saucepan, boil water and prepare pasta according to instructions for al dente noodles. Drain and ladle a few scoops into each bowl for serving.
- Top noodles with chicken and vegetable soup. Add a scoop of cottage cheese or ricotta, then sprinkle basil and parm on top. Finish with a dusting of cracked black pepper.